Name: Mushroom and Tomato Rigatoni
Prep time: 12 min
Cook time: 25 min
Total time: 41 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g bronze-die rigatoni; 500 g mixed mushrooms, sliced or torn; 500 g cherry or datterini tomatoes; 80 ml (⅓ cup) extra-virgin olive oil, divided; 6 large garlic cloves, very thinly sliced; 1–2 tsp Calabrian chili paste (or ½ tsp chili flakes); 150 ml (⅔ cup) dry white wine; 100 g Parmigiano Reggiano, microplaned + extra; 50 g pine nuts, toasted; 25 g fresh basil leaves, torn; Sea salt & lots of freshly cracked black pepper; Optional: splash of balsamic vinegar or truffle oil

Meaty rigatoni tubes are tossed with butter-browned cremini and shiitake mushrooms, sweet burst cherry tomatoes, garlic, Calabrian chili, white wine, fresh basil, and a snowstorm of Parmigiano Reggiano. Finished with toasted pine nuts and cracked pepper, this is vibrant, punchy, weeknight pasta that tastes like a Roman holiday.

Why You’ll Love This Recipe

This is the pasta you’ll make twice a week and never get tired of. The mushrooms are nutty and golden, the tomatoes collapse into a bright, sweet sauce, the chili gives gentle heat, the basil explodes with summer perfume, and the bronze-die rigatoni traps every drop like little flavor vaults. It’s ready in 25 real minutes, vegetarian (easily vegan), naturally gluten-free adaptable, and tastes like something from a tiny trattoria in Trastevere. One bowl and you’ll be licking the pan.

Yield: serves 4

Mushroom and Tomato Rigatoni

Bronze-die rigatoni with golden mushrooms, burst cherry tomatoes, garlic, chili, basil, and Parmesan – bold Italian summer in a bowl.

Prep Time 12 minutes

Cook Time 25 minutes

Additional Time 4 minutes

Total Time 41 minutes

Ingredients

400 g bronze-die rigatoni
500 g mixed mushrooms, sliced or torn
500 g cherry or datterini tomatoes
80 ml (⅓ cup) extra-virgin olive oil, divided
6 large garlic cloves, very thinly sliced
1–2 tsp Calabrian chili paste (or ½ tsp chili flakes)
150 ml (⅔ cup) dry white wine
100 g Parmigiano Reggiano, microplaned + extra
50 g pine nuts, toasted
25 g fresh basil leaves, torn
Sea salt & lots of freshly cracked black pepper
Optional: splash of balsamic vinegar or truffle oil

Instructions

Bring 6 quarts water to a rolling boil. Salt aggressively (3 tbsp).
While water heats, toast pine nuts: dry small pan over medium, shake 4–5 minutes until deep golden. Transfer immediately.
Heat your widest sauté pan (14-inch) over high for 90 seconds. Add 4 tbsp olive oil. When shimmering, add ALL mushrooms in one layer. Do NOT stir for 4 full minutes — let them sear golden.
Toss mushrooms, season with ½ tsp salt, cook another 4 minutes until deeply browned. Push to edges.
Drop rigatoni into boiling water. Set timer for exactly 10 minutes.
Add garlic + Calabrian chili paste to center. Cook 45 seconds until fragrant. Add ALL cherry tomatoes in one layer. Cook undisturbed 4–5 minutes until they burst and caramelize underneath. Toss everything together.
Pour in white wine — dramatic sizzle! Scrape up every brown bit and reduce by half (2 minutes).
Reserve 2 full cups pasta water. Using spider or tongs, transfer pasta directly into pan (water clinging is perfect). Add ¾ cup pasta water + ALL Parmesan in 3 batches while tossing vigorously. Sauce will emulsify into glossy red-gold glory. Add more water if needed.
Remove from heat. Add torn basil, toasted pine nuts, final 2 tbsp raw olive oil, cracked pepper, and optional splash of balsamic. Toss gently. Let rest in warm pan 4 minutes — sauce thickens perfectly.
Pile into warmed bowls, shower with extra Parmesan, more pepper, and a final drizzle of good oil. Serve immediately with chilled rosé and summer vibes.

Notes

Use the very best cherry tomatoes — flavor is everything

Bronze-die pasta is non-negotiable

Naturally vegetarian and easily vegan

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 370Total Fat 11gSaturated Fat 2gUnsaturated Fat 9gCholesterol 93mgSodium 122mgCarbohydrates 48gFiber 8gSugar 7gProtein 16g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use bronze-die rigatoni — the rough surface + tubes = sauce magnet.
Cook tomatoes until they burst and caramelize — that’s the sauce.
Reserve 2 full cups pasta water — you’ll need it.
Add chili early so the oil turns red and infuses everything.
Finish with raw olive oil + basil OFF heat — heat kills basil’s magic.
Toast pine nuts in the mushroom butter — double flavor.
Microplane the Parmesan — powdery texture melts instantly.

Ingredients Notes

Rigatoni: 400 g bronze-die (Garofalo, De Cecco, or Rummo) — tubes hold tomato pieces
Mixed mushrooms: 500 g total — 300 g cremini, 200 g shiitake/oyster
Cherry tomatoes: 500 g best-quality (on the vine if possible)
Calabrian chili paste: 1–2 tsp (or crushed red pepper flakes)
Garlic: 6 large cloves, very thinly sliced
Fresh basil: 1 huge bunch (25 g leaves)
Pine nuts: 50 g toasted golden